Try this Wild Mushroom Salad with Warm Balsamic Vinaigrette recipe, or contribute your own.
Suggest a better description1. For the salad, heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the mushrooms and saute until tender, about 10 minutes. Meanwhile, for the vinaigrette, heat 1 teaspoon of the olive oil in a small saucepan. Add the shallots and garlic and cook until softened, about 2 minutes. Add the wine, chicken broth and vinegar. Simmer until reduced by half, about 10 minutes. Stir in the remaining olive oil, thyme, salt and pepper. 2. Divide the greens among 4 plates. Top with the mushrooms. Spoon the warm vinaigrette over the mushrooms and serve immediately. Recipe by: NEW YORK TIMES Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana.net on 1 Fe, b 97.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 11 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.1mg | 2 % | |
Potassium 44.2mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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